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Keto Mardi Gras King Cake

Let the good times roll…but keto-style!  Celebrate Mardi Gras (a.k.a. Fat Tuesday) with this Keto Mardi Gras King Cake. Yum!

Keto Mardi Gras King Cake Pin 1

What is a King Cake?

Every King Cake I’ve eaten in the past reminded me of a cinnamon roll. It’s basically a cinnamon roll made into a cake, lol

But there are other varieties of king cakes. Not all fillings are the same!

Traditionally, a King Cake is a circular pastry or cake filled with chocolate, cream cheese, fruit, or cinnamon and topped with icing and/or sweetener that is colored green, yellow, and purple.

Buried inside the cake hides a little plastic baby figurine. The person who finds the baby is “King for the Day”. Some believe the baby represents Jesus because of the religious connection to King’s Day.

The name “King Cake” is in honor of the Three Wise Men who came to visit Baby Jesus, bringing gifts.

Most people in America only enjoy King Cake on Fat Tuesday, but it’s meant to be enjoyed from January 6th until the Eve of Mardi Gras, celebrating the coming of the three kings.

How to Make a Keto Mardi Gras King Cake

Start by preheating the oven to 350 degrees F.

Whisk together the eggs, melted butter, swerve sweetener and vanilla. Then, add the softened cream cheese and beat with an electric hand mixer until well incorporated.

You may see small dots of cream cheese, but this is ok. Just mix as well as you can, and don’t be afraid to throw the electric hand mixer on high.

keto king cake wet ingredients

Next, beat in the almond flour, coconut flour, xanthan gum, and baking powder until well combined.

keto king cake batter

In a small bowl, combine the filling ingredients: cinnamon, granulated swerve, and melted butter. This will have the consistency of a thick paste.

keto king cake filling

Spoon half the cake batter into a well-greased bundt cake pan and smooth out with a spatula. Spread all of the cinnamon filling in a ring around the cake batter. (optional, place a small plastic baby figurine in the cake here)

king cake prep

Finally, spoon the remaining cake batter into the bundt cake pan and smooth with a spatula so that all of the cinnamon filling is covered.

keto king cake prebake

Bake for 25-35 minutes until it just begins to brown on top. I started checking mine at 20 minutes, then every 5 minutes after that until I was satisfied with how it looked.

When it’s cooked through, you should be able to poke a toothpick in and come out clean.

Remove the cake from the oven and allow to cool completely before turning the cake out onto a cake serving platter. Or if you are like me, on a large plate 🙂

keto king cake baked

While the cake is cooling, make the frosting by combining the softened butter, softened cream cheese, heavy cream, powdered swerve, and vanilla extract. Beat with an electric hand mixer until smooth.

If the frosting is too thick, add heavy cream, 1 tbsp at a time, until you reach the desired consistency. I like mine easily spreadable, but not so thin that it runs down the sides.

To make the colored granulated sweetener, divide the 3 tbsp of granulated swerve between 3 bowls.

Add yellow food coloring to one, green food coloring to another, and combine the red and blue coloring to make purple in the last bowl.

It will take a lot of stirring and smashing with the spoon to get the food coloring soaked into all the swerve granules, so just keep at it until it’s mixed well.

Once the cake is completely cooled, spread the frosting on top and sprinkle with the colored sweetener.

keto king cake decorated

The amount of colored swerve you put on top is totally up to you, but if you don’t want a lot, then 3 tablespoons total may be too much. Reduce to ½ tbsp for each color if you want less colored sugar sprinkles on top.

Other Keto Dessert from Healthy Ambitions

Strawberry Swirl Cheesecake with an Oreo Cookie Crust

Vanilla Ice Cream

Dark Chocolate Brownies

Baby Yoda Gingerbread Cookies

Chocolate Layer Cake

Keto Mardi Gras King Cake Recipe Card

Keto Mardi Gras King Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This gluten-free version of the famous Mardi Gras King Cake is exactly what you need to enjoy Fat Tuesday without the guilt.

Ingredients

For the Cake:

For the filling

For the Frosting:

  • 2 tbsp butter, softened
  • 1 oz cream cheese, softened
  • 1/3 cup Heavy whipping cream
  • 1/4 cup Powdered Swerve
  • 1 tsp vanilla extract

For the Colored Sweetener

Instructions

  1. Preheat the oven to 350 degrees F
  2. Whisk together the eggs, melted butter, swerve sweetener and vanilla.
  3. Add the cream cheese and beat with an electric hand mixer until well incorporated
  4. Beat in the almond flour, coconut flour, xanthan gum, and baking powder until well combined. Set aside
  5. Combine the filling ingredients (cinnamon, swerve, melted butter) in a small bowl.
  6. Pour half the cake batter into a well greased bundt pan.
  7. Spoon the filling in a ring around the cake batter. (optional, place a mardi gras baby in the cake)
  8. Pour the remaining cake batter into the bundt pan.
  9. Bake for 25-35 minutes until it begins to brown on top.
  10. Remove from the oven and allow to cool completely before turning the cake out onto a cake serving platter.
  11. While the cake is cooling, make the frosting by combining the softened butter, softened cream cheese, heavy cream, powdered swerve, and vanilla extract. Whisk or beat with an electric hand mixer until smooth.
  12. If the frosting is too thick, add heavy cream, 1 tbsp at a time, until you reach the desired consitancy.
  13. To make the colored granulated sweetener, divide the 3 tbsp of granulated swerve between 3 bowls.
  14. Add yellow food coloring to one, green food coloring to another, and combine the red and blue coloring to make purple in the last bowl.
  15. Once the cake is completely cooled, top it with the frosting and sprinkle with the colored sweetener.
Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 184Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 165mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 5g

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Donna

Tuesday 16th of February 2021

We ALWAYS had King Cake from New Orleans during Mardi Gras season. Type 3C Diabetes (from pancreas removal from cancer)changed that annual tradition. I watched a zoom call while our granddaughter decorated their King Cakes. I was determined to find one that I could enjoy with the ingredients I had here. This is MARVELOUS! Thank you, thank you. This is super. It is cakier than the bread-like one I am used to, but it is every bit as delicious. You saved our 2 person Mardi Gras dinner making this grandma very happy. I made it exactly as written, except I halved it (by weighed 1 egg of 3 eggs and halving it!)and then made it in a 7" springform pan with an oven-safe glass in the middle and only filling half the pan.

Cathy Dean

Wednesday 17th of February 2021

Donna!!! Thank you so much for sharing this with me! You honestly just made my day!!

Torie

Saturday 6th of February 2021

All I have is vanilla extract and ground cinnamon could that be used instead of cinnamon and vanilla? Sorry may be a dumb question but I don’t bake much. Thank you!

Cathy Dean

Monday 8th of February 2021

Hey Torie! Yes, vanilla extract and ground cinnamon is what I used. I'll update the recipe card to specify that :)

Chris

Tuesday 12th of January 2021

Is this recipe gluten free

Cathy Dean

Tuesday 12th of January 2021

Yes, every recipe on my website is 100% gluten-free ;)

Shannon Kellenberger

Wednesday 6th of January 2021

My husband has requested this again this year, but it cupcakes this time!

Cathy Dean

Monday 11th of January 2021

Love this!!!!!!

Courtney

Monday 4th of January 2021

How would you recommend storing this cake? Can’t wait to try it!

Cathy Dean

Tuesday 5th of January 2021

When I made it last year, I simply stored it in an airtight container on the counter. Of course, the cake didn't make it past 4 days before it was gone, so not sure how long that's good for, lol. I'd say you should be good in the fridge for up to 1 week. If you think you won't eat in inside a week, I would cut up slices and freeze them.

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